Salsa Verde

The recipe

Instructions

1. 1
   Drain the tomatillos. Roughly chop the onion, jalapeños (deseed for less heat) and garlic.
2. 2
   Blitz everything together in a food processor with the coriander, lime juice and salt.
3. 3
   Stop while there's still some texture — you want a chunky purée, not a smoothie.
4. 4
   Taste and adjust: more lime if flat, more salt if dull, more chilli if you want heat.
5. 5
   Pour into a jar. Lasts a week in the fridge — the flavour deepens overnight.

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